Ingredients
2 heaping tablespoons mashed banana
2 tablespoons liquid egg whites (1 egg white)
1/2 teaspoon vanilla extract
4 tablespoons unsweetened almond milk
2 tablespoons plain unbleached flour/oat flour
2 teaspoons Pb2 (sub with 1 teaspoon natural nut butter)
1/2 teaspoon baking powder
1 tablespoon (10g) semi sweet chocolate chips
Directions
Combine dry ingredients first, then whisk through the wet ingredients. Heat nonstick pan/griddle on low-medium heat. Spray with coconut oil spray or cooking spray. Pour 3 tablespoons of batter per pancake onto pan. Flip when bubbles form and golden.
When cooked, remove and serve with toppings:
Peanut butter topping:
Mix 2 teaspoons pb2 and enough water to make it smooth and syrupy -
Chocolate topping:
Mix 2 teaspoons unsweetened cocoa powder
1/2 teaspoon sweetener/raw sugar
2 tablespoons hot water or enough water to make it smooth.
Pour onto pancakes.
Top with remaining banana slices
